Combine flour, salt, black pepper and oregano. Dredge 2-3 chicken filets at a time in flour and brown in olive oil in skillet, 4 min each side, on medium high heat. Remove to platter.

Melt 4 tablespoons butter in skillet. Saute mushrooms and garlic over medium heat until browned, 5-8 minutes. Deglaze pan with Marsala and add parsley and rosemary. Swirl in the remaining 4 tablespoons of butter and season to taste with salt and pepper.

Reduce heat. Return chicken to pan, stir well to coat all chicken pieces with sauce. Cover and simmer 8-10 minutes. Cook the pasta according to package directions as the chicken simmers. Serve over pasta.

This is perfect for date night, served with a nice Riesling wine.

And since it is my birthday, I'd like someone to sing Happy Birthday to me.